Sorry about another delay between posts, but while we were out of town we picked up some major bugs. Before mine hit full on, though, I did make these cookies from my newly arrived Martha Stewart’s Cookies. They are solidly good–maybe not amazing, but nice for a change of pace. So hopefully they will tide you over until I feel well enough to cook and type…
Citrus Cornmeal Shortbread
Adapted from Martha Stewart’s Cookies
1 cup (2 sticks) unsalted butter, room temp.
¾ cup confectioners’ sugar
2 t vanilla extract
1 ½ t orange zest OR ¼ t orange oil
2 cups AP flour (252 g)
¼ cup plus 2 T cornmeal (separated)
1 t coarse sea salt
Cream butter with sugar for 2 minutes on medium speed. Add the zest or oil and vanilla and further blend. Add the flour, 2 tablespoons cornmeal and salt and mix on low speed for 3 minutes, until well combined. You may need to stop the mixer and scrape down the sides a few times. Halve the dough and shape each half into a log. Wrap with plastic wrap and chill in the freezer for 30 minutes (or the fridge for 1 hour).
Preheat the oven to 300 F. Place the remaining ¼ cup of cornmeal onto a wide plate or parchment paper. Unwrap the dough and roll it in the cornmeal to coat the sides. Slice the roll into ¼ inch thick rounds and space them one inch apart on a parchment lined baking sheet. Bake until pale golden, 30-35 minutes. If you use 2 sheets, be sure to rotate front to back and top to bottom halfway through the baking. Cool on the baking sheet on a cooling rack.